Introduction

Gluten free and full of flavor! Really quick and easy to make. As a celiac, I can't have most teriyaki sauces anymore, but this really reminds me of something I used to order in a local Chinese restaurant. For non-celiacs, you can make this with regular soy sauce, too.
Gluten free and full of flavor! Really quick and easy to make. As a celiac, I can't have most teriyaki sauces anymore, but this really reminds me of something I used to order in a local Chinese restaurant. For non-celiacs, you can make this with regular soy sauce, too.

Directions

Note: Wheat-free soy sauce is available at Whole Foods and a few other grocery stores. The marinade is a really tasty alternative to teriyaki sauce, whether or not you have gluten sensitivity.

1. Mix all Marinade ingredients together. There is no right or wrong amount of rind to add - it is up to you how orange-y you would like your chicken. I would recommend adding a pinch of rind, stirring the marinade, and then using your nose as a gauge of how much rind to use. The stronger the scent of orange, the stronger the orange taste of the marinade.

2. Pour about 3/4 of the marinade over the chicken and marinate for 20 minutes, reserving 1/4 marinade for the mushrooms.

3. Pour reserved marinade into a wok or large pan. Add the mushrooms and fry for about 3-4 minutes on medium heat.

4. Add the marinated chicken and continue to fry on medium heat until the chicken is cooked.